Easy Fudgy Chocolate Brownies
Dense, fudgy brownies made with melted butter and unsweetened chocolate, mixed with eggs and minimal flour for an intensely chocolatey treat. Rich and chewy with optional nuts for texture, these are perfect for potlucks, bake sales, or simple weeknight desserts. This straightforward method uses microwave-melted chocolate to streamline prep without sacrificing depth of flavor.
Ingredients
Instructions
- 1
Preheat oven to 350 F.
- 2
Line 8 x 8-inch pan with non-stick foil.
- 3
Combine chocolate and butter in microwave-safe bowl, microwave in 30-second increments, stirring between, until smooth.
- 4
Add sugar and mix well.
- 5
Add eggs one at a time, mixing until incorporated.
- 6
Stir in flour and salt, then fold in nuts if desired.
- 7
Spread batter into prepared pan.
- 8
Bake until set, about 40 minutes.
- 9
Cool completely before cutting.
Tips
Microwave chocolate in short increments to prevent seizing; gentle heat preserves flavor and texture.
Don't overbake; brownies continue cooking as they cool, so pull them from the oven when edges are set but center slightly jiggles.
Cool completely before cutting for cleaner slices and better fudgy structure.
Good to Know
Airtight container at room temperature up to 5 days, or wrapped and frozen up to 2 months.
Prepare batter and refrigerate up to 12 hours before baking. Bake fresh when ready.
Room temperature or slightly warm, optionally dusted with powdered sugar or paired with vanilla ice cream.
Common Mistakes
Microwave chocolate too long or at high power to avoid seizing and broken texture
Overbake past 40 minutes to avoid dry, cakey brownies instead of fudgy
Skip cooling completely to avoid crumbly slices that fall apart
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use dark chocolate instead of unsweetened?
Yes, but reduce sugar by 1/4 cup since dark chocolate contains added sugar. Start tasting your batter to adjust sweetness to preference.
How long do brownies keep in an airtight container?
Up to 5 days at room temperature. For longer storage, wrap tightly and freeze up to 2 months. Thaw at room temperature for 1-2 hours.
Can I double this recipe?
Yes, double all ingredients and use a 9 x 13-inch pan. Increase baking time to 45-50 minutes, checking doneness around 45 minutes.